Dairy Free Banana Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

Deeply ripe bananas mash into a batter that's beaten light and fluffy, layered with sour cream and a warm hit of cinnamon for a soft, moist crumb. A flax egg keeps the texture tender while the flour is folded in gently so the cake stays pillowy rather than dense. Once baked into an even, golden slab and cooled completely, it gets topped with a smooth, sweet frosting spread edge to edge for that classic snack-cake finish. Sliced into squares, it's the kind of cake that disappears fast at a potluck or lunchbox stop. This is a genuinely solid pick for a dairy free spread — nobody reaching for a piece will guess it was built with anyone's dietary needs in mind, they'll just come back for seconds.

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Ingredients

12 servings

For the flax egg

For the cake

3 medium very ripe bananas (about 1 ½ cups mashed)
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For the frosting

½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.

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